Food Network UK

Mum's potato salad with pimento and peas

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Ingredients

  • 1.2kg white thin skin potatoes, peeled and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 30ml white vinegar or cider vinegar
  • 175g jar Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced pimento peppers, drained and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 120g frozen sweet peas
  • 1 small white onion, peeled and left whole
  • 75g mayonnaise, or reduced fat mayonnaise or just enough to bind salad
  • Salt and pepper

Use imperial measurements

Method

How to make Mum's potato salad with pimento and peas

1) Boil the potatoes in salted water for 12 minutes, until fork tender. Drain and return the potatoes to the hot pan to dry them. Sprinkle with vinegar, transfer to a bowl and allow to cool.

2) When the potatoes have cooled, add the pimento peppers and peas to the bowl. Using a hand-held grater, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grate the small white onion over the potatoes – the onion juice is what makes this salad so good. Add 75g of mayonnaise dressing to the bowl, or to your liking, to bind.

3) Season the potato salad with salt and pepper, to taste. Serve immediately or transfer to plastic serving wear and pack up for your picnic. Keep this salad in your cooler with beverages or chill until ready to travel.